Ali Mahmoud Al-Samydai
University of Jordan
Biography:
He is interested in investigation the biological effects of medicinal plants which are traditional used. Am aim to discover, isolate, and purify active phytoconstituents then improve therapeutic effect throw enhancement its delivery, Several phytoconstituents, shown excellent bioactivity in vitro, demonstrate less or no in vivo actions due to their poor lipid solubility or improper molecular size or destruction in gut. a model carrier as liposomal nanoparticles, may present a good solution, this will enhanced bioavailability due to their capacity to cross the lipid rich bio-membranes and to protect phytoconstituents from destruction. nano-liposomal have the capacity to deliver the standardized plant extracts and phytoconstituents through several routes of drug administration. Only a few natural phytoconstituents have been formulated as nano-liposomal. The techniques used for such formulations are patentable and highly profitable, especially in field of Cancer drug development.
Abstract:
Abstract
Capsaicin, is a naturally occurring alkaloid derived from chillies (Capsicum annuum, Solanaceae) Capsaicin has been attributed pharmacological effects since ancient times, but not until the past twenty years has extensive research been done to determine specific applications, specially anti inflammatory and anticancer activity against different cancer type in-vitro and in-vivo. We will describe here a simple, fast and reproducible method for extraction and purification of capsaicin from the fruit of capsicum annuum with almost high yield, then the encapsulation of Capsaicin in multilamellar vesicles composed of DSPE-PEG 2000 [1,2-distearoyl-sn-glycero-3-phosphoethanolamine-N-[amino(polyethylene glycol)-2000]], DPPC (Dipalmitoylphosphatidylcholine) and variable amounts of cholesterol. The effect of cholesterol content on nano-liposome size, percentage Capsaicin loading and in vitro drug release profiles will describe. different methods will describe to determine molecular interactions between Capsaicin, cholesterol, DPPC and DSPE-PEG.